Pickled Eschalots from Modern Cookery for Private Families by Eliza Acton
For a quart of ready-peeled eschalots, add to the same quantity of the best pale white wine vinegar, a dessertspoonful of salt, and an ounce of whole white pepper; bring these quickly to a boil, ta...
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Ingredients
- vinegar, 1 quart
- Eschalots, 1 quart
- whole white pepper, 1 oz.
- salt, 1 dessertspoonful
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